Homemade Pistachio Butter
A creamy, nutrient-rich spread made from pure pistachios. This homemade pistachio butter is simple to prepare, packed with flavor, and perfect for toast, oatmeal, or baking.
Equipment
- Food Processor
- Spatula
- airtight jar
Ingredients
- 2 cups shelled pistachios (raw or roasted, unsalted)
- 0.25 tsp fine sea salt (optional)
- 1–2 tsp mild-flavored oil like avocado or light olive oil (optional)
Instructions
- Place pistachios in a food processor.
- Pulse for about 2 minutes until broken down into a coarse meal.
- Run the processor continuously, scraping the bowl sides every minute—oils release and it transitions from powder to ball to creamy butter.
- If it seems dry, add 1 tsp oil, then blend again.
- Once smooth, taste and add a pinch of sea salt if you prefer.
- Transfer into a jar with a tight lid and store in the fridge—use within 3–4 weeks.
Notes
Choose raw pistachios for a fresher, greener flavor or roasted pistachios for a deeper taste. Store the butter in a sealed jar in the fridge for up to 3–4 weeks.
Nutrition
Calories: 180kcalCarbohydrates: 8gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gPotassium: 290mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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